Cut the zucchini into thin slices lengthwise and the celery into pieces no longer than 5 cm.

Prepare a liquid cream with 1 tablespoon of cornstarch, 1 tablespoon of sake, salt, pepper, glutamate, and a few tablespoons of oil.

Immerse the fish and vegetables in the prepared liquid cream and let them marinate, turning them occasionally, for at least an hour.

Prepare the batter by beating the 2 egg whites until very stiff and gently adding the flour, the remaining cornstarch, and the sake.

Thin the batter with a few tablespoons of cold water, if necessary, and finally add a tablespoon of baking powder.

Just before serving, drain the shrimp from the marinade, dip them in the batter, and fry them in very hot oil.

Drain the fried shrimp on a rack to remove excess oil.

Serve the fried shrimp on hot plates.